Put the balsamic in a small bowl with the EVOO. Season lightly with salt and freshly ground black pepper. Whisk in the EVOO and balsamic to form a vinaigrette. Divide the salad greens and tomatoes among 6 plates. Drizzle the vinaigrette evenly over the greens. Sprinkle crumbled Gorgonzola cheese and dried fruit on each plate.